Borani Banjan | FoodieAtlas

Ingredients

2 large eggplants, sliced into 1/4-inch rounds
1/2 cup vegetable oil (for frying)
1 large onion, finely chopped
3 cloves garlic, minced
1 large tomato, chopped
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
Salt to taste
1 cup plain yogurt
2 tablespoons fresh mint, chopped (or 1 teaspoon dried mint)
Fresh cilantro or parsley, chopped (for garnish)

Instructions

Prepare the Eggplants

Sprinkle the eggplant slices with salt and let them sit for about 20 minutes to draw out excess moisture. Pat them dry with paper towels.

Fry the Eggplants

In a large skillet, heat the vegetable oil over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides. Remove and drain on paper towels to remove excess oil.

Prepare the Tomato Sauce

In the same skillet, add a little more oil if necessary and saut√© the chopped onion until golden brown. Add the minced garlic and cook for another 1-2 minutes.

Add the chopped tomato, ground turmeric, ground coriander, ground cumin, paprika, ground black pepper, and salt. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes are soft and the spices are well blended.

Assemble the Dish

In a serving dish, layer half of the fried eggplants. Spoon half of the tomato sauce over the eggplants. Repeat with the remaining eggplants and tomato sauce.

Prepare the Yogurt Sauce

In a bowl, mix the plain yogurt with the chopped mint. If using dried mint, crush it between your fingers before adding. Add a pinch of salt to taste.

Serve

Drizzle the yogurt sauce over the layered eggplants and tomato sauce. Garnish with freshly chopped cilantro or parsley.